Mini cakes with chestnut mousse

Ingredients

• 100 g Golden raisins (To be macerated in rum the day before)
• 30 ml Rum (For maceration, optional)
• 80 g Marzipan (Cut into small pieces)
• 20 g Powdered sugar (For the biscuit)
• 20 g Granulated sugar (For the meringue)
• 60 g Granulated sugar (For the simple syrup)
• 140 g Granulated sugar (For the mirror glaze)
• 20 g All‑purpose flour (For the biscuit)
• 20 g Unsweetened cocoa powder (For the biscuit)
• 50 g Unsweetened cocoa powder (For the mirror glaze)
• 20 g Unsalted butter (Melted then cooled)
• 1 Whole egg (Used whole + 2 separated yolks)
• 2 Egg yolks (Separated from the whites)
• 2 Egg whites (Whipped to stiff peaks)
• 350 g Chestnut cream (Warmed before incorporating the gelatin)
• 400 g Whole milk cream (30% fat) (For the mousse, whipped into whipped cream)
• 3 Gelatin sheets (2 g each, for the mousse)
• 4 Gelatin sheets (2 g each, for the mirror glaze)
• 50 g Liquid glucose (For the mirror glaze)
• 85 g Water (For the mirror glaze)
• 60 g Water (For the simple syrup)
• 130 g Whole milk cream (30% fat) (For the mirror glaze)
• 10 g Rum (for the syrup) (Optional, to add to the syrup)

Instructions

1. Raisin maceration

   Mix the 100 g of golden raisins with 30 ml of rum in a small bowl. Cover and let macerate in the refrigerator overnight.

   Time: PT10M

2. Preparing the chocolate biscuit

   Melt 20 g of unsalted butter over low heat, let cool. In the mixer bowl, add the crumbled marzipan, 20 g powdered sugar, 1 whole egg and 2 yolks. Mix on low speed, then fold in the stiffly whipped egg whites with 20 g granulated sugar. Add 20 g all‑purpose flour, 20 g unsweetened cocoa powder, then the cooled melted butter. Mix until a homogeneous batter is obtained.

   Time: PT15M

3. Baking the biscuit

   Spread the batter on a baking sheet lined with parchment paper to a thickness of about 0.5 cm. Bake in a pre‑heated oven at 180 °C for 10 to 12 minutes, until the biscuit is lightly golden and a toothpick comes out clean.

   Time: PT22M

   Temperature: 180°C

4. Simple syrup

   In a small saucepan, bring 60 g of water and 60 g granulated sugar to a boil. Once the sugar is dissolved, remove from heat and let cool. Add 10 g rum (or substitute) once the syrup is at room temperature.

   Time: PT10M

5. Chestnut cream mousse

   Soften 3 gelatin sheets in cold water (5 min). Gently heat 350 g of chestnut cream in the microwave or a bain‑marie until warm. Incorporate the squeezed gelatin, mixing well. Whip 400 g of very cold whole milk cream until a firm whipped cream forms. Fold in one third of the whipped cream into the chestnut cream, then the remaining, lifting the mixture to preserve volume.

   Time: PT20M

6. Assembling the mini cakes

   Cut the biscuit into 8 cm circles using a cutter. Brush each circle with the flavored syrup using a small brush. Fill each circle halfway with the chestnut mousse, add a few macerated raisins, then place a small mousse disc (≈4 cm) in the centre. Smooth the surface with a spatula. Place the cakes on a rack and transfer to the freezer for several hours (minimum 3 h) until fully set.

   Time: PT10M

7. Chocolate mirror glaze

   Soften 4 gelatin sheets in cold water (5 min). In a saucepan, combine 85 g water, 130 g liquid cream, 140 g granulated sugar and 50 g unsweetened cocoa powder. Bring to a boil, then remove from heat. Add the squeezed gelatin, mix well, then incorporate 50 g liquid glucose. Pass the mixture through a fine muslin. Let cool to 35 °C (check with a thermometer).

   Time: PT30M

   Temperature: 35°C

8. Glazing the cakes

   Remove the frozen cakes from the freezer. Place each cake on a support (rack or sheet). Pour the 35 °C mirror glaze over each cake, covering it completely. Let set for 15 minutes at room temperature, then return to the freezer until serving.

   Time: PT5M

   Temperature: 35°C

Nutrition Facts

Calories

670

Protein

8 g

Carbohydrates

80 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Golden raisins: Candied chestnuts, Raisins
• Instead of Rum: Apple juice, Maple syrup
• Instead of Marzipan: Hazelnut paste
• Instead of Powdered sugar: Sifted caster sugar
• Instead of Granulated sugar: Cane sugar
• Instead of Granulated sugar: Cane sugar
• Instead of Granulated sugar: Cane sugar
• Instead of All‑purpose flour: Whole wheat flour
• Instead of Unsweetened cocoa powder: Organic cocoa powder
• Instead of Unsweetened cocoa powder: Organic cocoa powder
• Instead of Unsalted butter: Vegetable margarine
• Instead of Chestnut cream: Chestnut purée
• Instead of Whole milk cream (30% fat): Heavy cream
• Instead of Gelatin sheets: Agar‑agar (adjusted amount)
• Instead of Gelatin sheets: Agar‑agar (adjusted amount)
• Instead of Liquid glucose: Homemade glucose syrup
• Instead of Whole milk cream (30% fat): Heavy cream
• Instead of Rum (for the syrup): Apple juice, Maple syrup

Equipment Needed

• Mixing bowl
• Immersion blender or electric mixer
• Silicone spatula
• Hand whisk
• Baking sheet
• Parchment paper
• Oven
• Small saucepan
• Kitchen thermometer
• Fine sieve (muslin)
• Piping bag with large tip
• 8 cm pastry rings
• Cooling rack
• Freezer
• Small kitchen brush (optional)

Critical Steps — Do Not Skip

• Raisin maceration in rum the day before
• Delicate incorporation of whipped egg whites
• Precise baking of the biscuit (do not overbake)
• Mirror glaze temperature (35 °C) before coating
• Complete freezing of the cakes before glazing

Chef Tips from the Video

• Use butter at room temperature to ease mixing.
• Cool the mixer bowl before whipping the egg whites for optimal volume.
• For an ultra‑smooth finish, strain the glaze through a very fine sieve just before applying.

Troubleshooting

Storage

Refrigerator: Store the glazed cakes in an airtight container for 3 to 4 days in the refrigerator.

Freezer: Can be frozen for up to 1 month, well wrapped.

Room temperature: Consume the same day, otherwise keep refrigerated.

Make-Ahead Tips

• Prepare the biscuit and mousse the day before, store them separately in the refrigerator.
• The macerated raisins can be made 24 h in advance.
• The mirror glaze can be prepared ahead and kept at 35 °C in a bain‑marie.